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Food Engineering MCQ

1. The temperature of the internal portion of a food product is known as what?

Shelf Life

External Temperature

Internal Temperature

Average Temperature

Inspection Temperature

Answer

Correct Answer: Internal Temperature

Note: This Question is unanswered, help us to find answer for this one

2. The Inhumane Slaughter Act of what year was enacted?

1906

1965

1996

1984

1978

Answer

Correct Answer: 1978

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3. What does "inedible" mean?

Not fit for human consumption

Does not have enough nutrition to support life

Not susceptible to spoilage

Difficult to chew

Adulterated, uninspected, or not intended for use as human food

Answer

Correct Answer: Adulterated, uninspected, or not intended for use as human food

Note: This Question is unanswered, help us to find answer for this one

4. What type of additives are not technically or functionally present in the food?

Incidental

Preservatives

Additives used for flavor

Additives

Nutrients

Answer

Correct Answer: Incidental

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5. What are substances present in foods at insignificant levels that do not serve a technical or functional effect in that food?

Incidental additives

Enzymes

Flavors

Colors

Microorganisms

Answer

Correct Answer: Incidental additives

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6. What can hydrolyzed protein be used in?

Cosmetics

Meat and poultry products

Baking

Bakery products

Pharmaceuticals

Answer

Correct Answer: Meat and poultry products

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7. What is used in dried meat snacks to help retain moisture?

Sodium benzoate

Propylene glycol

Sodium nitrate

Glycerine

Answer

Correct Answer: Glycerine

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8. In what kind of food can honey be used in an amount sufficient to flavor and/or affect the appearance of the finished product?

Preserved

Jam

Pasteurized

Cured

Cake

Answer

Correct Answer: Cured

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9. What is the primary ingredient of headcheese?

Pork byproducts

Beef

Mutton

Lamb

Answer

Correct Answer: Pork byproducts

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10. What type of food is Halal?

Seafood

Meat

Vegetables

Mixed

Answer

Correct Answer: Meat

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11. What does grading for quality within the USDA voluntary?

Quality assurance is conducted

Data collection is completed

Service is requested

Quality control is maintained

Quality control is carried out

Answer

Correct Answer: Service is requested

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12. What is the grading of meat and poultry voluntary?

Grading for public health

Grading for safety

Grading for quality

Grading for religious reasons

Grading for nutrition

Answer

Correct Answer: Grading for quality

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13. Where is the gizzard located?

Gastrointestinal system

Liver

Pancreas

Answer

Correct Answer: Gastrointestinal system

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14. Gizzard is the mechanical stomach of what?

A fish

A snake

A bird

Answer

Correct Answer: A bird

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15. What are the heart, liver, and gizzard of a poultry carcass?

Heart

Liver

Giblets

Answer

Correct Answer: Giblets

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16. Giblets are inspected by what organization?

APHIS

FSIS

FDA

USDA

Answer

Correct Answer: FSIS

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17. What can gelatin be used for besides food?

Photography and medicine

Jello

Moon pies

Art

Jellied eels

Answer

Correct Answer: Photography and medicine

Note: This Question is unanswered, help us to find answer for this one

18. What is done with the processed product if it was previously prepared in an official establishment?

It is donated

It is discarded

Agricultural production

Smoking, cooking, canning, curing, refining, or rendering

Food processing, chemical production

Answer

Correct Answer: Smoking, cooking, canning, curing, refining, or rendering

Note: This Question is unanswered, help us to find answer for this one

19. What are fully cooked products often called?

Frozen

Pre-packaged

Refrigerated

Ready-to-eat

Answer

Correct Answer: Ready-to-eat

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20. What needs no further cooking?

Boiled - Boiled product

Steamed - Steamed product

Fully Cooked - Fully cooked product

Fried - Fried product

Poached - Poached product

Answer

Correct Answer: Fully Cooked - Fully cooked product

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21. What is allowed to be in the outside?

Livestock or poultry

Cars

No item can be outside

Garbage

Food or garbage

Answer

Correct Answer: Livestock or poultry

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22. What is another name for Free Range?

Cage Free

Free Range Livestock

Organic

Free Range Chicken

Free Roaming

Answer

Correct Answer: Free Roaming

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23. What is a food thermometer used for?

To ensure that a specific food is cooked to the proper temperature

To ensure that a safe food temperature is reached

To determine the doneness of a steak

To ensure that meats are cooked properly

To check if a food is spoiled

Answer

Correct Answer: To ensure that a safe food temperature is reached

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24. What does a Thermometer measure?

Humidity

Air pressure

Internal temperature of cooked foods

The amount of light that hits an object

The amount of water vapor in the air

Answer

Correct Answer: Internal temperature of cooked foods

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25. What is the name of the device that is used to measure and ensure that the food reaches a safe temperature?

Thermometer

Food Thermometer

Refrigerator

Answer

Correct Answer: Food Thermometer

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26. What is the USDA's public health agency?

The United States Department of Agriculture

The Food Safety and Inspection Service

The Federal Drug Administration

The Centers for Disease Control and Prevention

Answer

Correct Answer: The Food Safety and Inspection Service

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27. What agency in the U.S. is charged with protecting consumers?

Federal Trade Commission

Consumer Product Safety Commission

Food and Drug Administration

Consumer Financial Protection Bureau

Answer

Correct Answer: Food and Drug Administration

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28. What kind of approval does the FDA need to give food additives in meat, poultry, and egg products?

Health

Safety

Nutritional adequacy

Humane treatment

Legal requirement

Answer

Correct Answer: Safety

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29. What is allowed in meat, poultry, and egg products only after they are approved for use by the Food and Drug Administration?

Unsafe colors

Genetically modified organisms

Chemicals

Food additives

Allergens

Answer

Correct Answer: Food additives

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30. How many seconds does the pasteurization process destroy harmful micro-organisms?

Three to 15

Two to 10

One to five

One second

Answer

Correct Answer: Three to 15

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31. What does the process of pasteurization destroy?

Harmful micro-organisms

Good micro-organisms

Food

The nutrients in the food

Answer

Correct Answer: Harmful micro-organisms

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32. What type of food travels before being consumed?

Food Desert Continuum

Local/Organic Continuum

Fast-Food Continuum

Farm-to-Table Continuum

Answer

Correct Answer: Farm-to-Table Continuum

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33. What is a farm-to-table continuum?

A multi-step journey that food travels

A progression of farm-to-table restaurants

A restaurant concept that features farm-to-table foods

A restaurant chain with a focus on local and sustainable ingredients

Answer

Correct Answer: A multi-step journey that food travels

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34. What percentage of fat may a fabricated steak not contain?

40 percent

30 percent

45 percent

50 percent

Answer

Correct Answer: 30 percent

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35. What percentage fat can be put in fabricated steak?

Answer

Correct Answer: 30

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36. What is an example of an experimental animal?

A laboratory mouse

Any animal used in any research investigation

A non-human primate

A monkey

A rat

Answer

Correct Answer: Any animal used in any research investigation

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37. What type of animal is used in any research?

Experimental Animal

Hamster

Primate

Rat

Answer

Correct Answer: Experimental Animal

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38. What do viscera refer to?

Body parts

Internal organs

Waste products

External organs

Answer

Correct Answer: Internal organs

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39. What is the removal of the viscera called?

Dissection

Evisceration

Autopsying

Autopsy

Cadaverization

Answer

Correct Answer: Evisceration

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40. What is an example of an emulsifier added to products?

Tomato paste

Egg whites

Meat spreads

Baking powder

Answer

Correct Answer: Meat spreads

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41. What are other additives that are added to products to prevent separation of components?

Polyethylene glycol, and monoand diglycerides

Carrageenan, and Xanthan gum

Lecithin, and monoand diglycerides

Glycerin, and stearic acid

Polyols, and monoand diglycerides

Answer

Correct Answer: Lecithin, and monoand diglycerides

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42. What is added to meat spreads to prevent separation of components?

Emulsifier

Enzyme

Vitamins

Salt

Answer

Correct Answer: Emulsifier

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43. What food is an example of an emulsion?

Milk

Butter

Egg

Answer

Correct Answer: Butter

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44. What's the process by which two or more immiscible liquids are prepared?

Decomposition

Vaporization

Frothing

Decantation

Emulsification

Answer

Correct Answer: Emulsification

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45. What is the process of filtering egg products?

Drying

Mixing

Cleansing

Separating

Answer

Correct Answer: Mixing

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46. What kind of food does edible food supply?

Vegetable

Human

Plant

Animal

Answer

Correct Answer: Human

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47. What does the term edible mean?

Not food

Intended for use as human food

Made from natural ingredients

Not intended for human consumption

Placed in a food or beverage to improve its taste

Answer

Correct Answer: Intended for use as human food

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48. What process is used to make country hams and prosciutto?

Salting

Dry curing

Fermentation

Smoking

Answer

Correct Answer: Dry curing

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49. Dry curing is used to make what?

Bacon

Sausages

Country hams and prosciutto

Jerky

Answer

Correct Answer: Country hams and prosciutto

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50. How long does a steak typically go without refrigeration before being sold as dry aged?

2 weeks

10 days

3 weeks

Answer

Correct Answer: 10 days

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51. What is a downer an animal that can't rise?

Knocked down

Arrogant

Blown down

Downed

Inept

Answer

Correct Answer: Downed

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52. What term is used to describe an animal that cannot stand up?

Downer

Pig

Hauler

Sledder

Calf

Answer

Correct Answer: Downer

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53. What is the body of livestock that has died otherwise than by slaughter?

Cattle

Dead Livestock

Dead Poultry

Pig

Dead Mammals

Answer

Correct Answer: Dead Livestock

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54. What part of a carcass can be removed prior to the cutting up?

Bones

Liver

Meat

Surface contaminants

Fat

Answer

Correct Answer: Surface contaminants

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55. When curing pork, what is added besides salt?

Sodium nitrate

Red pepper flakes

Isinglass

Answer

Correct Answer: Sodium nitrate

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56. What is cured used for?

Meat

Medicine

Dessert

Flavor, or color

Fish

Answer

Correct Answer: Flavor, or color

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57. What does cross contamination occur when a raw food touches?

Unclean surfaces

Cooked or ready-to-eat foods

Contaminated water

Answer

Correct Answer: Cooked or ready-to-eat foods

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58. What produces coarse corns when cured?

Potassium nitrate

Salt

Cornstarch

Garlic

Answer

Correct Answer: Salt

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59. What type of packaging would be used on fruits and vegetables but not on meat products?

Controlled Atmosphere Packaging

Glass Bottles

Plastic Bottles

Plastic Bag

Can Package

Answer

Correct Answer: Controlled Atmosphere Packaging

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60. What does "Chub" mean in English?

Crab

Lobster

Whale

Short, usually plump meat food product

Fish

Answer

Correct Answer: Short, usually plump meat food product

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61. What is an acceptable name to denote a short, usually plump meat food product?

Ribeye

Chub

Hot dog

Sausage

Answer

Correct Answer: Chub

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62. When added to a product, what tends to prevent or retard deterioration?

Moisture

Heat

Enzyme

Chemical Preservative

Temperature

Answer

Correct Answer: Chemical Preservative

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63. What does it imply that the USDA's Food Safety and Inspection Service has officially evaluated a meat product for?

It has been inspected

That it was processed in a specific way

Class, grade, or other quality characteristics

That it is fit for human consumption

That it is safe to eat

Answer

Correct Answer: Class, grade, or other quality characteristics

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64. What is the type of case for processed meat?

A soft case

A membranous case

An ovine case

A hard case

Answer

Correct Answer: A membranous case

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65. What is the purpose of the casing?

A membranous case for processed meat

To protect the food from spoilage

To keep the meat fresh

A container for holding food

A cover for a piece of equipment

Answer

Correct Answer: A membranous case for processed meat

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66. What part of the livestock is considered a carcass?

All parts

Tail

Head

The heart

The head

Answer

Correct Answer: All parts

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67. What is the general term for all parts of killed livestock?

Meat

Offal

Livestock

Carcass

Answer

Correct Answer: Carcass

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68. What is the name of the instrument used to stun cattle prior to slaughter?

Gas Gun

Electric Shock

Captive Bolt

Searcn

Answer

Correct Answer: Captive Bolt

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69. What is used to pack products for shipping or storage?

Bag

Can

Box

Answer

Correct Answer: Can

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70. What is a wide-mouth glass container used for?

Drinking

Mixing colors for paint

Serving food

Processing, shipping or storage

Answer

Correct Answer: Processing, shipping or storage

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71. What type of curing is wet?

Nitrate curing

Acid curing

Pasteurization

Brine curing

Vacuum packing

Answer

Correct Answer: Brine curing

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72. Along with water, what is present in a brine?

Vinegar

Salt

Gas

H2O

Honey

Answer

Correct Answer: Salt

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73. What does a solution of water and salt be called?

Hypotermia

Swamp

Brine

Condensation

Dried Up River

Answer

Correct Answer: Brine

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74. What can beef suet be used for?

Proteins

Candles

Fats

Tallow

Dog food

Answer

Correct Answer: Tallow

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75. What is the name for products that are injected or marinated with a solution containing butter or other edible fat, broth, stock or water plus spices, flavor enhancers and other approved substances?

Basted or self basted

Infused

Brined

Pot roast

Stew

Answer

Correct Answer: Basted or self basted

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76. What type of poultry products are labeled as basted or self basted?

Bone-in

Whole

Self-basted

Boneless

Answer

Correct Answer: Bone-in

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77. What does Baste mean in cooking?

To mix melted butter, oil, or other fat with flour

To tie together ingredients while cooking

To moisten meat or other food while cooking

To coat food with a flavored coating

To make a sauce or gravy

Answer

Correct Answer: To moisten meat or other food while cooking

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78. What does the term aseptic packaging mean?

Making a product safe to eat without tampering

Technique for creating a shelf-stable container

Aseptic technique for creating sterile packaging

Aseptic technique for creating a barrier between sterility and the environment

Preservation of food by preventing contamination

Answer

Correct Answer: Technique for creating a shelf-stable container

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79. What is aseptic packaging used to create?

Pre-packaged food

Fruit Roll-Up

Pharmaceuticals

Can Package

Shelf-stable container

Answer

Correct Answer: Shelf-stable container

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80. What term is used to refer to products that are created by a process similar to that of artificial flavors?

Artificial Sweeteners

Artificial Colors

Artificial Flavoring

Artificially Colorized Drinks

Answer

Correct Answer: Artificial Flavoring

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81. What are the principal components of artificial flavors?

Alcohol, acids, and aldehyde groups

Esters, ketones, and aldehyde groups

Alcohol, water, and esters

Carboxylic acids and amines

Acids, alcohols, and aldehydes

Answer

Correct Answer: Esters, ketones, and aldehyde groups

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82. What are dyes and pigments extracted from?

Plants

Minerals

Animals

A plant or other material

Answer

Correct Answer: A plant or other material

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83. What type of coloring is one that was manufactured by a process of synthesis?

Natural Coloring

Pigment Coloring

Pigment Color

Mineral Coloring

Artificial Coloring

Answer

Correct Answer: Artificial Coloring

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84. What could the oxygen in the air cause to change?

Heat

Structure

Sound

Flavor and/or color

Function

Answer

Correct Answer: Flavor and/or color

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85. What food additive prevents oxygen from degrading food?

Antioxidant

Preservative

Enzyme

Flour

Answer

Correct Answer: Antioxidant

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86. What term refers to the examination that US meat and poultry inspectors are required to conduct of all live animals prior to slaughter?

Pre- slaughter Inspection

Antemortem Inspection

Post-mortem Inspection

Answer

Correct Answer: Antemortem Inspection

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87. What does the word "manufacturing" imply?

Producing

Creating

Processing

Making

Answer

Correct Answer: Processing

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88. Where is Animal Food considered to come from?

Carcass or parts or products of the carcass

Mineral

Soil

Plant

Answer

Correct Answer: Carcass or parts or products of the carcass

Note: This Question is unanswered, help us to find answer for this one

89. What is an article intended for use as food for dogs, cats, or other animals derived from the carcass or parts or products of the carcass not included in the definition?

Grain

Pet Food

Dog Food

Animal Food

Answer

Correct Answer: Animal Food

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90. What database contains information on condemned livestock and poultry?

Foreign Animal Disease Database

The Food and Drug Administration's Animal Feed Division

Animal Disposition Reporting System

Animal Identification System

National Animal Identification System

Answer

Correct Answer: Animal Disposition Reporting System

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91. What is the Animal Disposition Reporting System called?

Animal Behavior Reporting System

Animal Disease Reporting System

CAPI

APTS

ADRS

Answer

Correct Answer: ADRS

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92. What is the ADRS commonly referred to?

The Animal Disposition Reporting System

The Animal Identification Number

The Animal Disease Reporting System

Answer

Correct Answer: The Animal Disposition Reporting System

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93. What type of animals are subject to the Federal Meat Inspection Act or the Poultry Products Inspection Act?

Mammals

Protected

Inexorable

Inimical

Amenable

Answer

Correct Answer: Amenable

Note: This Question is unanswered, help us to find answer for this one

94. What can't be bought if it contains an adulterant?

Medicines

Products found to be adulterated

Food products

Foods that have been contaminated

Medicine that has been tampered with

Answer

Correct Answer: Products found to be adulterated

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95. What is the generally accepted meaning of the term "adulterated food"?

Food that has been tampered with in some way

Impure, unsafe, or unwholesome

Food that has been mixed with something else

Answer

Correct Answer: Impure, unsafe, or unwholesome

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96. What can't an adulterated food product enter into commerce for?

Plants

Agriculture

Animals

Human food use

Commercial food service

Answer

Correct Answer: Human food use

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97. What is another name for AMR?

Animal Muscle Rendering

Meat Reduction Technique

Meat and Bone Meal

Meat Recovery

Meat Reduction

Answer

Correct Answer: Meat Recovery

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98. What type of equipment is used in AMR?

Telephone system

Machinery

Radiology machines

Radio equipment

Patient beds

Answer

Correct Answer: Machinery

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99. What is an example of a product that's made by hand trimming of bones?

Jewelry

Wine

Meat

Pottery

Answer

Correct Answer: Meat

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100. What type of packaging uses absorbent material?

Non-Absorbent Packaging

Absorbent Mats

Absorbent Wrap

Absorbent Packing

Potato Chip Bag

Answer

Correct Answer: Absorbent Packing

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101. What type of material is used in absorbent packing?

Cotton

Paper

Plastic

Cellulose

Paperboard

Answer

Correct Answer: Paper

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Agricultural Engineering MCQs | Topic-wise

MCQ on Automative and tractor engines	MCQ on Basic Agricultural Engineering
MCQ on Biological properties of materials	MCQ on Dairy Engineering
MCQ on Farm Machinery	MCQ on Food Engineering
MCQ on Food Packaging Technology	MCQ on Food Processing Unit Operations
MCQ on Groundwater Wells and pumps	MCQ on Irrigation and Drainage Engineering
MCQ on Machine design	MCQ on Refrigeration & Air Conditioning
MCQ on Soil and water conservation engineering	MCQ on Strength of Materials
MCQ on Theory of Machines	MCQ on Watershed management
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